In your instant pot or enameled cast iron pot begin to brown the beef over medium-high heat. When all sides are browned add in the onions. When the onions start to become translucent add in the carrots, potatoes, steamed or roasted beets, and broth. All ingredients should be covered with liquid, add water if needed. Set the instant pot to pressure cook for 25 minutes, natural release for 10 minutes. If using the stove top, after bringing to a boil, simmer for 45 minutes. The soup is great the first day but even better after it has been refrigerated overnight. You can add salt and pepper to taste and I highly recommend sour cream and fresh dill is a MUST! You can always use dry dill as a substitute and it really makes the dish. Saurkraut is a great addition nutritionally and to cut the richness of the soup.